Miyoko Schinner never expected herself to write a cookbook with the word meat in the title – even a vegan one. “I’m an odd person to be writing this book, because my own experience with meat is not that deep,” she says of her new work,
The Vegan Meat Cookbook. The book is Schinner’s fifth on the subject of plant-based cooking. Her
Artisan Vegan Cheese is an essential reference in many vegan homes, and led to the launch of her own vegan cheese and ‘dairy’ product line, Miyoko’s Creamery.
While she may not have eaten much animal meat in her life, she has spent considerable time thinking about how it functions in both cooking and culture.
The Homemade Vegan Pantry), known as the âQueen of Vegan Cheese,â proves she knows her way around vegan meat as well, in this stellar recipe collection. She notes that despite an increasing number of vegetarians and vegans, meat consumption is on the rise in America. At the same time, thereâs a growing population of âflexitarians,â who are committed to cutting down their meat intake with plant-based alternatives. With this in mind, she shares flavorful recipes, featuring both plant-based and fake meats, alongside guidance and tips that even experienced cooks will appreciate. There is much that will entice even hardcore carnivores, including a vegan meatloaf, beer-battered jackfruit âfishâ and chips, and a âbetter-than-the-Colonelâsâ take on fried chicken thatâs made with tofu or chickpeas. Hearty weeknight meals including vegan beef stroganoff and stove-top tofu chicken parmigiana are just a couple of the twists on familiar fare